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GOD SENT THE DROUGHT TO PUNISH US FOR SOUS-VIDE SACRiLEDGE!! PRAISE HICKORY!! HALLELUJAH, LOW AND SLOW!!!!!
The Lord giveth, and the Lord taketh away. Not looking forward to a pork shortage!

Unfortunately, I believe it will get a lot worse as fuel and feed prices continue to rise. There have been recent anomalies in the corn market that have yet to completely unfold. Food prices in general are going to rise.

Hax the Cook CLEAVERS RULE!!!

A barbeque believer will not profane pork by boiling, liquid-smoking, submeging in sous-vide, or affirm with those who do.

Set the pan of water NEXT to the brisket where it can produce steam, and you will be happier with the results. Also, IMHO 6-8 hours at 180 (after the stall) is plenty for a brisket; it's not like you have collagen to extract from the bones. Mr. Bucho, it IS a nice-looking brisket, if you can get past the whole eternal lake of fire thing.

Hax the Cook CLEAVERS RULE!!!

A barbeque believer will not profane pork by boiling, liquid-smoking, submeging in sous-vide, or affirm with those who do.